Sometimes, you just have to step outside the box for a moment to find something truly amazing.

I have always loved caprese salads, and I have also always loved the combination of strawberries and balsamic vinegar... So, why not put the two together? While the pairing might seem a little odd to some, I promise this is sure to surprise and de{light}!

There's just something about the mixture of sweet juicy strawberries and the twang of balsamic vinegar that goes so perfectly together. I guess you could say, it's sort of a play on the whole 'sweet and sour' thing.

Thankfully, I'm lucky enough to be able to walk out into my back yard and pluck some fresh basil straight from my plant. But, if you aren't as lucky as I am, you could still find fresh basil in the produce section of most grocery stores.

I would suggest though, splurging and just buying a small basil plant since it's nearly the same price and will produce all through the summer!

Trust me, it's worth it.

As a note: You won't want to use dried basil here. So, please... don't even attempt it!

If you're feeling particularly frisky, you could also add some chopped pecans or walnuts to this salad for a bonus crunch factor.

I didn't add any nuts to mine because my throat is swollen and red today and I didn't want to irritate it further with anything 'scratchy'.

I've left the servings on this as 'snack' or side portions, but you could also eat both servings together as a light lunch paired with some nuts and crackers. Or even serve it over some toast!

Strawberry Caprese Salad
TheSkinnyFork.com

The Skinny:
Servings: 2 (Snack Size) • Size: 1/3 Cup • Calories: 109.2 • Fat: 6.3 g • Carb: 7.9 g • Fiber: 2 g • Protein: 6.5 g • Sugar: 4.4 g • Sodium: 183.3 mg

Ingredients:
1 C. Strawberries, Quartered
2 Oz. Fresh Mozzarella Pearls
1 Tbsp. Balsamic Vinegar
2 Basil Leaves

Directions:

Combine all the ingredients together in a medium bowl and toss gently to coat everything evenly with the vinegar.

I like to cover and store mine in the fridge for a few hours, or at least overnight - but you don't have to!

Serve cold and enjoy!